Homemade garlic ghee is a richly flavored clarified butter made by gently cooking butter with fresh garlic and then straining away the garlic and milk solids. The result is a golden cooking fat with a concentrated buttery flavor and a delicious savory finish.
Use this easy garlic ghee recipe for sautéing vegetables, finishing steaks, tossing with pasta, brushing over bread, or adding flavor to rice and potatoes. It requires only two ingredients and a few basic pieces of kitchen equipment—but careful heat control is the secret to keeping the garlic and butter solids from burning.
If you've never heard of ghee before, it's actually as simple as making clarified butter. What's so special about that you ask?
Let me count the ways...
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Table of Contents Found Here
- Ingredients and kitchen equipment needed for making homemade garlic ghee:
- What Is Garlic Ghee?
- Ghee vs. Clarified Butter:
- Garlic Ghee Storage and Food Safety:
- Why cooking with homemade ghee is beneficial:
- FAQ'S:
- Ways to Use Garlic Ghee:
- Is making homemade ghee at home economical?
- Garlic Ghee Recipe Quick Take:
- More recipes for garlic lovers:
- Key Recipe Takeaways:
- Printable Recipe Card
- Please comment if you've made this recipe.
Ingredients and kitchen equipment needed for making homemade garlic ghee:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- butter, unsalted
- garlic cloves
- heavy-bottomed saucepan
- spatula
- fine mesh strainer (optional)
- cheesecloth (optional)
- food storage label
- glass jar with a lid (for refrigerator storage)
- airtight freezer containers (for freezer storage)
What Is Garlic Ghee?
Garlic ghee is butter that has been gently cooked to remove its water and milk solids while being infused with garlic.
It has the richness of ghee plus savory garlic flavor and can be used anywhere you would ordinarily use butter or another cooking fat.
Ghee vs. Clarified Butter:
Both ghee and clarified butter have had their water and milk solids removed.
Clarified butter is generally strained once the butterfat separates, while ghee is cooked longer so the milk solids deepen in color and develop a nuttier, more toasted flavor.
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Garlic Ghee Storage and Food Safety:
- Because this homemade ghee is infused with fresh garlic, it should not be stored at room temperature.
- Transfer it to a clean, airtight container, refrigerate at 40°F or below, and use it within four days.
- Freeze small portions for longer storage.
- Ice cube trays would be perfect for freezing useful little portions—tiny golden flavor bombs!
Why cooking with homemade ghee is beneficial:
Homemade Garlic Ghee is perfect for people following a keto (ketogenic) diet, where your daily caloric intake comes mainly from healthy fats.
Because ghee has had the milk solids, water, and impurities removed during the cooking process, it's perfect for cooking and frying because of its high smoke point.
FAQ'S:
What is garlic ghee?
Garlic ghee is clarified butter that has been infused with fresh garlic. It has a rich, buttery flavor with savory garlic notes and can be used for cooking or finishing foods.
Is garlic ghee the same as garlic butter?
Not exactly. Garlic butter usually contains softened butter mixed with garlic, while garlic ghee has had its water and most milk solids removed.
Can you cook with garlic ghee?
Yes. Garlic ghee can be used for sautéing, roasting, pan-cooking, or finishing savory dishes. Avoid overheating it to the point that it smokes.
Does garlic ghee need to be refrigerated?
Yes. Because homemade garlic ghee contains fresh garlic, refrigerate it promptly and use it within four days. Freeze it for longer storage.
Can garlic ghee be frozen?
Yes. Freeze it in small airtight containers or measured portions so you can thaw only what you need.
Is ghee dairy-free?
No. Ghee is made from dairy butter. Although most milk solids are removed, it should not be labeled dairy-free or considered suitable for someone with a milk allergy.
Why did my garlic or ghee burn?
The cooking temperature was probably too high or the garlic browned before the butter finished clarifying. Use gentle heat and remove the garlic early if it begins becoming dark.
Ways to Use Garlic Ghee:
- Melt over popcorn
- Sauté mushrooms or leafy greens
- Cook eggs or omelets
- Brush over grilled steak, chicken, or seafood
- Toss with roasted potatoes
- Stir into rice, polenta, or mashed potatoes
- Drizzle over steamed vegetables
- Toss with hot pasta and Parmesan
- Brush onto bread before toasting
- Use as a finishing fat for soups and sauces
How will YOU use it?
Is making homemade ghee at home economical?
You bet!
Not only is making ghee at home highly rewarding, it will also save you money as purchasing it in grocery stores and online is quite pricey.
Garlic Ghee Recipe Quick Take:
- Make Ahead: Yes; refrigerate promptly or freeze in small portions
- Difficulty: Easy
- Prep Time: 5 minutes
- Cook Time: Varies; watch the butter rather than relying solely on the clock
- Main Ingredients: Butter and fresh garlic
- Flavor: Rich, buttery, nutty, and savory
- Best Used For: Sautéing, roasting, eggs, meat, seafood, rice, pasta, and vegetables
More recipes for garlic lovers:
Roasted Garlic Compound Butter with Herbs
Key Recipe Takeaways:
- Homemade Garlic Ghee is a clarified butter infused with garlic, offering a rich flavor perfect for various dishes.
- It's made with just butter and garlic, requiring careful heat control to avoid burning.
- Store Homemade Garlic Ghee in the refrigerator for up to four days or freeze for longer storage.
- Ghee has a higher smoke point than regular butter, making it ideal for frying and sautéing in keto diets.
- Making ghee at home is cost-effective and rewarding compared to store-bought options.
Printable Recipe Card
Homemade Garlic Ghee
Equipment
- cheesecloth optional
- cutting board optional
- meat mallet optional, for smashing garlic cloves
Ingredients
- 1 pound butter unsalted
- 4 cloves garlic smashed
Instructions
- In a medium saucepan over medium/low heat, melt the butter. Add the garlic and stir.
- Increase the heat to medium/high and allow the butter to come to a boil. Boil for approximately 1 minute.
- Reduce the heat to low and simmer lightly for 4-5 minutes. You'll notice the milk fats have settled on the bottom of the pan, and the clarified butter is on top.
- Use the strainer and cheesecloth to strain the ghee into a glass jar and discard the milkfat.
- Cool briefly, cover, and refrigerate promptly.
Notes
Nutrition
I sincerely hope you'll enjoy making and cooking with homemade garlic ghee.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Tom says
Time seems why to short, usually takes me 40 - 50 minutes or so for 2 1/2 lbs of butter. Lately have to cook on lower temperature due to water content.
Renée says
I trust you enjoy the faster method (less butter than what you use is why, I suspect) due to the 5 star rating. Thank you, Tom.
Crystal M Cekala says
This has me wanting 5o tey other herbs and spices like rosemary or oregano. Infusing ghee like we do other cooking oils.
Renée says
Go for it, Crystal! You are only limited by your imagination.
Enjoy! 🙂
Renee
RD says
You must strain out the garlic before it burns. I just ruined a huge batch because I didn't know this little point. Let it cook, then strain or scoop out the garlic by some means or other and then continue with the clarification, but don't leave it in there for the full duration of the clarifying process or it WILL burn and basically ruin everything.
Renée says
Hello, RD. I'm sorry that happened to you but I've never had that problem.
Did you reduce the heat to low? That's the key.
Take care,
Renee
Taylor says
So simple yet such a great way to add extra flavor. Delicious!
Renée says
Super easy, Taylor. Thanks.
Sarah says
Woah! I never thought about adding garlic to my ghee-- I love this idea!
Renée says
Thanks, Sarah! I like to add garlic to just about everything. 😉
Kellie Hemmerly says
Much easier than I thought it would be to make, thanks for sharing!
Cookin' Canuck says
Ghee is already amazing to start with, and I can imagine it's even 10 times better when infused with garlic!
Susan says
I haven't made ghee in a while and now I'm thinking another batch is in order. It's just magical, there's no other way to put it!
Heather Schmitt-Gonzalez says
When I worked in restaurants, I used to make ghee by the gallon, but I rarely make it at home. I need to change that, it's so great to have on hand. I love that you've infused it with garlic.
Paula-bell'alimento says
Everyone needs a little ghee in their kitchen. This is such a great thing to have on hand!
Martha @ A Family Feast says
I never thought to infuse our ghee/clarified butter with garlic! You're a genius Renee!! 🙂
The Food Hunter says
I've heard of it but have never tried it. I think I will soon though
Angie Barrett says
I've had ghee before but I've not made it at home yet! I thought it was much harder to make but this sounds so easy!
Erin Dee says
This is so cool! I've heard a lot about ghee and while we have it here, it's way too expensive. I just can't do it! It's great to know that you can make it at home and even better that you added some garlic to it. 🙂
Katrina says
Sounds like something awesome to try. I've heard of it, seen it in stores and could never make myself pay for it. Making my own seems like the way to go. So did 1 lb. of butter make the amount pictured in your jar?
Renee Goerger says
Yes, Katrina. What I've shown here is what one pound of butter makes. Try it. I know you'll like it!